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Quick advice on cooking pre-prepared chicken
Need some quick advice before I cook dinner in another 5 hours or so.
I am hopeless at cooking chicken -- it's always too dry, or too tough, or tastes like nothing, or all three. Today I thought I'd finally try some of that more expensive, pre-prepared chicken they have at the meat counter -- you know, they've got all this chicken cordon bleu, chicken kiev, chicken with lemon herb, etc. So I picked up some chicken cordon bleu, and the guy at the counter said it's easy -- just cook it at around 350 for 25 minutes or so, check the temp, and you're good.
Being paranoid, I bought one more than I needed to, so I could cook it for lunch and see how it turned out. I put it on a baking sheet, 350 for 25 minutes. It tasted good, but the outside was still starting to toughen and the whole thing was just dryer than it should be.
Is there anyone who knows exactly what I should do to when I cook these things tonight? I've debated wrapping them individually in foil, or maybe covering all of them in one big piece of foil, but then do I need to spray the foil in butter/non-stick? Will the chicken just cook to the foil and tear off all horrible when I unwrap them? etc.
Any clues or advice on cooking this theoretically easy meal would be much appreciated!
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